Brunswick Stew

209 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

6	pounds	stewing hen	or two 3 pound broilers
2	large	onions	sliced
2	cups	okra	cut , optional
4	cups	tomatoes	fresh or 2 pounds canned
2	cups	lima beans	frozen
3	medium	potatoes	diced
4	cups	corn	cut from cob, or 2 pounds canned
3	teaspoons	salt
1	teaspoon	black pepper
1	tablespoon	sugar

Directions

Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2 quarts of water for a THICK stew, until meat can easily be removed from the bones, about 2 1/4 hours.

Remove chicken and let cool.

Add the vegetables to the broth and simmer uncovered until the beans and potatoes are tender.

Stir occasionally to prevent scorching.

Add the chicken deboned and diced, or in sections.

Add the seasonings.

NOTE: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, and 1 quart for a thick stew.

ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from long, slow cooking.

It is a rule in some homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.

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Nutrition Facts

Serving Size 314g

Amount per Serving

Calories 209 6% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 912mg	38%
Total Carbohydrate 46.0g	15%
Dietary Fiber 7.0g	29%
Sugars 9.0g
Protein 8.0g	15%